When we first tasted Ocelot, we were blown away by an amazing sweetness that persisted from start to finish. With a rush of fresh fruit flavors like kiwi, peach, and orange and an array of florals somewhere between rose and rosemary, we knew immediately that this coffee was something special and would make the perfect addition to our lineup. With such a one of a kind Guatemala, we decided to name it Ocelot, after the playful nocturnal feline which is unique in it’s own right.
Hailing from a family-owned estate located within the municipality of Santa Cruz Barillias, in the Huehuetenango region of Guatemala, the farm sits at about 1500masl, and produces a unique mix of varieties from the rust resistant Sarchimor hybrid, and dwarf Caturra (a bourbon mutation which comprises 80% of the harvest) which are two distinctly Guatemalan cultivars. The original Pache variety was a naturally occurring Typica variation first observed in Guatemala, and has since spontaneously crossed with Caturra for a hybrid with nicer flavor and larger cherries. Then there’s Anacafe 14, a naturally occurring hybrid of Pacamara and Catimor with high rust resistance, short stature, and large fruits. All the coffee is fully washed after depulping and fermenting then dried in the sun.
Farm: Single estate
Varietal: Sarchimor, Caturra, Pache, Anacafe 14
Process: Fully washed and dried in the sun